Caramelized Coconut-Lime Cabbage

This has become one of our favorite go-to’s during the winter months. Pair it with a scoop of black rice for a beautiful vegetarian meal, or serve it beside seared fish or braised beans.

silky coconut cabbage-alternative

1 medium head Savoy cabbage
2 tablespoons coconut oil
1 medium onion, peeled and sliced lengthwise
sea salt and freshly ground black pepper
2 tablespoons low-sodium tamari or soy sauce
Juice of 1 lime

Halve the head of cabbage and cut off the bottom part of the core. Then cut each half crosswise into ½-inch ribbons.

Heat the coconut oil over medium high heat until melted and add onion. Cook onion for 2 minutes, stirring occasionally, and add cabbage. Toss to coat with oil. Season lightly with salt and liberally with pepper and toss again. Let sit for 4-5 minutes, until the underside of the cabbage starts to color. Use a stiff spatula to flip the cabbage and let sit for another few minutes, until it begins to color, then repeat the process.

When cabbage is well-colored and the thickest parts of the leaves are tender, after 15-20 minutes, add the soy sauce to the pan, turn off the heat and scrape up anything stuck to the bottom of the pan. Squeeze lime over the top and toss one last time. Season with additional salt and pepper if desired

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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